Food packaging is globally recognized as a potential (if unintended) food ingredient, representing sources of biological, chemical and/or physical hazards. Biological risk to food safety from packaging is similar in kind but different in degree from th...

One of the hardest elements of a food safety and quality management system is being able to train production employees to follow a manufacturers food safety policies and procedures correctly on a day-to-day basis. Frequently completing tasks the right...

This presentation will outline the methods employed to develop a strong food safety culture built on a solid foundation and based on the shared values and attitudes within the organization. Topics covered will include:

Food defence, biovigilance and bioterrorism are all issues which food business operators must be aware of and implement the necessary controls to assure its customers that their products are safe and secure at all times. Threats to the food and drink i...

This presentation will discuss the food safety regulatory requirements for data collection and retention. Agenda topics will include examples such as simple hand-written documents to automated electronic data capturing, recording, and retention. Also d...

The BRC Global Standard for Food Safety Issue 7 will be published in January 2015 and enforced for all audits performed after July 1st 2015. This presentation will provide an overview of the most important and most likely to happen changes compared to...

The road to excellence in food safety management is never ending. Because of this, pioneers are demanded to be in a continuous search for effective alternatives to manage an emerging number of risks. Luckily, there is a developing body of knowledge tha...

Redundant audits and compliance with competing externally driven requirements stretch company resources. Why not do one audit really well with transparency, have it accepted everywhere, and engage your employees in the process. We will look at some int...

Buyers and food safety regulations are challenging their supplier’s to implement proactive methods to increase compliance and reduce risk. Data that is collected during the internal or external audits is valuable information that can be used to build s...

When is a CCP not a CCP? Well, when its a PRP, oPRP, CP, QCP or QSP. The requirement to determine the appropriate control measure to be deployed for a specific or general hazard under HACCP is a source of much confusion for even the most seasoned food...

The purpose of this presentation is to educate participants on how to trace raw materials throughout their food business. Raw material traceability involves the food business understanding the source of and the journey that their raw materials have tak...

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